* Exported from MasterCook *
Asian Chile-Ginger Pesto w Fish Sauce
Recipe By :Vivian Jao
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cilantro leaves
2 cloves garlic
2 fresh serrano chiles
3 tablespoons brown sugar
1 piece fresh ginger root -- 1-inch long
1 lime -- Grated peel and juice of 1 lime
1 tablespoon fish sauce
1 tablespoon soy sauce
Using a food processor, puree 1 cup cilantro leaves, 2 cloves garlic, 2 serrano chiles, 3 tablespoons brown sugar, one 1-inch piece fresh ginger, the grated peel and juice of 1 lime and 1 tablespoon each fish sauce and soy sauce.
Makes about 1 1/4 cups (approx 20 one-tablespoon servings)
ChupaNote: make this up and put 2 tablespoons each in ice cube tray compartments. Use as you would a mirepoix in European cooking; as a base for stir-fries, soup, stews and as a topping for rice and grain pilafs. Very versatile.
Cuisine:
"Asian"
Source:
"Rachel Ray dot com"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 10 Calories; trace Fat (10.7% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 53mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 3348 0 0 0 0 0 0 0
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